Buffalo Shrimp


1 pound of large or extra large shrimp, uncooked, peeled and tails removed

1 cup of flour

Your favorite wing sauce

1-2 TBS light olive oil


Blot your shrimp dry. 

Dredge each piece of shrimp in the flour, coating fully.  Place on a plate.

Over medium-high heat warm the oil in your skillet, add the shrimp.  Cook for 2-3 minutes per side or until the shrimp is pinked up and a bit crispy.  Turn off the heat and toss with your wing sauce.